Cream Of Mushroom & Escargot Soup - cooking recipe

Ingredients

2 1/2 cups mushrooms, chopped
1/2 cup onion, chopped
4 cups chicken stock
6 tablespoons butter
1/4 cup flour
1 cup milk
1 cup light cream
1 (6 ounce) can escargot, drained and chopped
2 garlic cloves, crushed
1/4 cup chopped parsley
2 green onions, chopped
1/4 cup white wine (optional)

Preparation

Combine mushrooms, onion, chicken stock and simmer 20 minutes.
In another pot, melt 4 Tbs butter at medium heat, stir in flour.
Add milk and cream, cook stirring constantly until thickened and smooth.
Add salt and pepper to taste.
Stir mushroom-chicken stock mixture into sauce.
Saute escargot, garlic, parsley and green onion in remaining butter (1-2 minutes only).
Add to soup with wine.